Curried Shrimp
Use a quality curry powder for the best results. Purchase the shrimp already peeled and deveined as a time-saver.
INGREDIENTS | SERVES 4
Carb Level: Low
- 1½ pounds medium shrimp, peeled and deveined
- 1½ tablespoons curry powder
- ⅛ teaspoon chili powder
- 3 tablespoons vegetable oil
- ¼ cup sliced scallions
- ½ cup chili sauce
- ¼ teaspoon seasoned salt
- Freshly cracked black pepper, to taste
Pat the shrimp dry with paper towels and transfer to a medium-sized mixing bowl. Add the curry and chili powder, and toss to coat evenly.
Heat the oil in a large nonstick skillet over medium heat. Shake off excess curry and chili powder and add the shrimp and cook, stirring often, until the shrimp starts to turn pink, about 2 minutes.
Add the scallions and stir to mix. Stir in the chili sauce. Cook until heated through, about 3 minutes. Season to taste with salt and pepper. Serve hot.
Per serving:
| Carbohydrate: | 3g |
| Protein: | 29g |
| Fat: | 8g |
Chile Sauce Additions
There also are a variety of gourmet chili sauces on the market. Try several and find a brand that suits you best. You'll find it to be a great recipe addition when you need to add zip. You can also add a few drops of hot sauce if you're a lover of spicy food.
